Junior Pastry Sous Chef

About the role

Fancourt is seeking a motivated Junior Pastry Sous Chef to join its Pastry Kitchen in George, South Africa. The successful candidate will support the Pastry Sous Chef in delivering 5‑star pastry products and guest experiences across the resort’s restaurants, banqueting venues and special events.

Key responsibilities

• Assist the Pastry Sous Chef with day‑to‑day kitchen operations, ensuring smooth service flow.
• Prepare and oversee the production of pastries, desserts, breads and baked goods to the resort’s high standards.
• Maintain consistent quality, presentation and portion control for all pastry items.
• Contribute to menu planning, recipe development, seasonal offerings and product innovation.
• Support pastry requirements for restaurants, banquets, events and special occasions.
• Monitor food costs through effective portion control, stock management and waste minimisation.
• Ensure proper use, maintenance and reporting of kitchen equipment.

Required profile

• Minimum Grade 12 (or equivalent) with at least six months of formal chef training.
• At least five years’ experience as a Chef de Partie or Senior Chef de Partie in a recognised 4‑ or 5‑star hotel, resort or fine‑dining establishment.
• Strong interpersonal and communication skills, with the ability to lead by example and develop junior team members.
• Calm, organised and able to work under pressure while maintaining 5‑star standards.

Required skills

• Advanced pastry production techniques.
• Menu planning and recipe development.
• Food costing and stock control.
• Computer literacy in MS Office.
• HACCP certification (advantageous).
• Working knowledge of SAP (advantageous).

What we offer

• Opportunity to work in a premier golfing, leisure and lifestyle destination.
• Professional development within a high‑performance culinary environment.
• Exposure to a diverse range of guest experiences and events.